Forming a multi-layer confectionery shell comprises the steps of: A - dipping chilled mould member 14 into a reservoir of first liquid confectionery (10, fig. 1)； B - removing the chilled mould member and a retained layer 10a of first confectionary from the reservoir； C - depositing a second liquid confectionery 18 in a mould cavity 20a； D - pressing the second liquid confectionery into the mould cavity using the chilled mould member and retained layer 10a of first confectionery to form an outer layer 18a of second confectionary over the layer 10a of first confectionary； and E - removing the chilled mould member 14 from the mould cavity. Step C may be carried out before, during or after steps A and B. At least one of the confectionaries may be molten chocolate, preferably tempered. The layered shell may be allowed to cool in the mould cavity and removed when solidified (see fig. 3). The method may include, after step B but before step D, a step (not shown) of dipping the mould member and retained first confectionary layer 10a into a reservoir of third confectionary to retain a layer of third confectionary over the first layer 10a.
